Easy to make, easy to serve, easy to eat. These Asian Chicken Meatballs are a crowd-pleasing favorite with an addictive sweet-and-tangy flavor. Ground chicken, panko, and green onion form tender meatballs that simmer in P.F. Chang’s Sesame Sauce for a simple finish that tastes like you spent way more time in the kitchen than you did.
About these Meatballs
This recipe takes the familiar concept of cocktail meatballs and elevates it—without adding complexity. With a few pantry staples and a bottle of store-bought sesame sauce, you get a dish that’s far better than frozen meatballs. The flavor is balanced: slightly sweet, a little tangy, and very satisfying.
These meatballs disappear fast at parties, so consider doubling the batch. They work great as game-day finger food—served with toothpicks—or as a comforting weeknight meal over rice. The whole recipe cooks in one skillet, sauce and all, which keeps cleanup easy and the cooking straightforward.
Recipe Ingredients
- Ground chicken: Use extra-lean to reduce grease in the pan.
- Panko crumbs: Help bind the meatballs and keep the texture light.
- Green onion: Finely diced for fresh onion flavor; white onion can substitute.
- Soy sauce: Adds savory depth and an Asian-style seasoning.
- P.F. Chang’s Sesame Sauce: A sweet-and-tangy store-bought sauce that makes this recipe effortless.
See the recipe card below for exact measurements and full ingredient details.
Substitutions and Variations
Meatball Variations
While ground chicken is used here for a light result, feel free to swap in ground turkey, pork, or beef—or a combination—if you prefer. Stick with extra-lean varieties to avoid excess fat in the pan, which can make the sauce greasy.
Sauce Variations
P.F. Chang’s Sesame Sauce is convenient and tasty, but you can substitute your favorite bottled sauce or make a simple homemade glaze. Alternatives include honey garlic, sweet-and-sour, chili sauce, or even a teriyaki-style glaze. The meatballs are versatile and adapt well to many flavor directions.
How to Make This Recipe
These meatballs come together in a few simple steps—perfect for an appetizer or a quick family meal.
1. In a large bowl, combine ground chicken, panko crumbs, egg, diced green onion, and soy sauce.
2. Gently mix until combined—avoid overworking the mixture. Heat a skillet over medium and spray or lightly oil the surface.
3. Using a cookie scoop (the batter is sticky), form about 16 small meatballs. Brown them in the skillet for 5–8 minutes, turning occasionally so all sides develop color.
4. Pour the bottle of P.F. Chang’s Sesame Sauce over the browned meatballs. Cover and simmer on low for 12–15 minutes, until the sauce thickens and the meatballs reach an internal temperature of 165°F.
5. For appetizers, transfer the meatballs to a serving plate and skewer each with a toothpick. Garnish with sesame seeds and extra diced green onion, and serve the remaining sauce in a small bowl. For a main dish, serve meatballs over brown rice and drizzle with extra sauce.
Recipe FAQs
Yes. While perfect as cocktail meatballs, they also pair exceptionally well with rice, quinoa, and roasted vegetables like broccoli or green beans for a complete meal.
Store cooled meatballs in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet or microwave until warmed through.
Yes. Freeze cooked meatballs in an airtight container for up to 2–3 months. Thaw overnight in the refrigerator before reheating. You can also freeze raw formed meatballs and cook them later with sauce.
Absolutely. Prepare and refrigerate or freeze ahead; reheat in the oven, on the stovetop, or in a slow cooker when ready to serve.
Panko is a type of breadcrumb made from white bread that creates a lighter, crispier texture. Regular breadcrumbs work as a one-to-one substitute. For gluten-free, use GF breadcrumbs and a gluten-free sauce, and replace soy sauce with tamari or coconut aminos.
More Recipes You’ll Love
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Asian Chicken Meatballs
Equipment
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Skillet with a lid
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Cookie scoop
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Mixing bowl
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Meat thermometer
Ingredients
For the Meatballs
- 1 lbs ground chicken, extra lean
- 1/2 cup panko bread crumbs
- 1 egg
- 2 tbsp green onion, diced
- 1 tsp soy sauce
Additional Ingredients
- 1 bottle P.F. Chang’s Sesame Sauce
- 2 tbsp green onion, diced, for garnish
- 2 tsp sesame seeds, for garnish
- 1 packet cooked brown rice, optional, for serving
Instructions
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Place ground chicken, panko, egg, green onion, and soy sauce in a large bowl and mix until just combined. Do not overmix.
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Heat a skillet over medium and grease lightly.
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Use a cookie scoop to form 16 meatballs. Brown in the skillet for 5–8 minutes, turning to brown evenly.
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Add the sesame sauce to the skillet, cover, and simmer on low for 12–15 minutes until the sauce thickens and the internal temperature reaches 165°F.
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Serve as an appetizer with toothpicks and garnish with sesame seeds and green onion, or place over rice for an entree.
Nutrition
Calories: 161 kcal |
Carbohydrates: 14 g |
Protein: 19 g
Notes
To make gluten-free, swap soy sauce for tamari or coconut aminos, use gluten-free breadcrumbs, and choose a GF sauce.
You can substitute turkey, beef, or pork for chicken—just choose lean meat to limit excess grease.
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Search ‘A Paige Of Positivity’ and look for Cocktail Meatballs for calories and nutrition. For the most accurate macronutrient and calorie breakdown, enter each ingredient directly into your MyFitnessPal diary.
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